I just found this recipe online. I haven't tried it yet, but thought I'd share. I'll take a look at all the ones and try the one that looks easiest!

BRYANNA'S VEGAN PUMPKIN PIE

I don't like pumpkin pie made with tofu-no one ever suspects this one doesn't have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It's needs a day to set really well, I find. This is a spicy filling.

Yee-haw! I have been wanting to try a new pumpkin pie recipe without tofu, since we added soy to our list of allergies. I will give this a try. I will need to use rice milk, but I may condense it a bit on the stove top first to see if I can make it a bit richer. Thanks for sharing!!! Now I just have to find a good crust recipe to go with! LOL.

mharasym,
I made pumpkin pie using your recipe this weekend. It was delicious and set perfectly. I think it tasted better than my old recipe that had eggs in it.
My only issue was with my pastry. I tried using my old recipe with an egg replacer option. Although my pastry was flaky and tasted great it would roll out but not lift off the counter. I ended up just using my fingers to push it into the pan.

I see that Saskmommyof3 has a pastry recipe posted. I'll try that one next time

As I made pumpkin pie today I thought of our thanksgiving 2 1/2 years ago and what a panic I was in looking for a great recipe. This one for egg free pumpkin pie mharasym posted ages ago tastes great and sets very well, just be sure to give it time to cool, even over night in the fridge is best.

I now use the Pilsbury pie crusts when making a full pie but today I used Tenderflake tart shells instead of a large pie shell. More convenient to serve and freeze. ....but we are no longer avoiding egg and I know the tart shells have egg...not sure about the Pilsbury pie crusts.

Since the Pilsbury crusts came out that is my new standard crust too! Yummy! Just can't always find them in stock and haven't tried freezing it. Next time I see them (especially on sale ) I think I'll stock up! It's disappointing when you're trying to plan a dinner and have to go to several stores to find what you need !

_________________adult son allergic to peanuts, most tree nuts, eggs and penicillin.

Can't wait to try these recipes for the weekend. It's my turn to bring the pumpkin pie. My daughter is allergic to milk and eggs and it's important to me to make desserts that she can eat (even though I'm not sure if she'll like pumpkin pie anyway!

I created my own recipe that uses 350g silken extra firm tofu, 398 ml tinned pumpkin, some spices (per your own tastes), 50 ml cornstarch, and 125 ml maple syrup. Blend it all up in a blender until smooth, pour it into the crust, and bake at 200C for 60 minutes. Let cool completely before serving. Mmmm....

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